Best Clapshot Recipes

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

Steps:

• Peel the rutabaga and cut it in thin slices.
• Put it in a large pot with plenty of water and bring it to a boil.
• Meanwhile, peel the carrots and cut them in thick slices.
• When the rutabaga has been cooking for about 10 minutes, add the carrots.
• Meanwhile, peel the potatoes, and cut them into large chunks.
• When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
• When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
• These are delicious mashed somewhat coarsely and served as-is.
• You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

CLAPSHOT

Steps:

• Prepare the turnip by removing the outer skin, then cut it into small and even cubes
• Peel the potatoes and chop them into cubes. Boil both vegetables in salted water in separate pots.
• Meanwhile peel and slice the onion as thin as possible, then fry them slowly in a pan with a little butter, or cooking oil, until well browned, sweet and crispy
• When the turnip and potato are soft, and they can be pierced easily with a sharp knife, drain them and leave them to steam for 5 minutes to help get rid of any excess water.
• Mash the turnip and potato together in a pot over a low heat, this helps to remove any excess water, and to keep it hot. Add a generous knob of butter, a grating of nutmeg and grinding of black pepper
• Stir half the onions through and save the rest for the top. Check for seasoning and serve sprinkled with the remaining onions and chives

CLAPSHOT (AN ORCADIAN POTATO AND YELLOW TURNIP/ SWEDE/ RUTABAGA

Steps:

• Peel the potatoes and turnip.
• Cut both into roughly the same size pieces.
• Put into a deep pan with the onion.
• Add boiling water to cover and simmer gently until the ingredients are just soft.
• Drain off the cooking liquid.
• Mash everything thoroughly, adding chives and enough milk and butter to make a light consistency.
• Season well with salt and pepper.
• Serve with a nice sharp cheese as a meal, or as a side dish with a stew or meat.
• (We used to fry the leftovers and serve with fried tomatoes and bacon for breakfast).

BALMORAL CHICKEN WITH CLAPSHOT AND CREAMY WHISKY SAUCE RECIPE - (4/5)

Steps:

• For the Chicken: Place the chicken breasts on a board and with a sharp knife, slice along the length to make a pocket in each. Form two long sausages of haggis and tuck these inside the chicken breasts, then cover with the flap of meat. Wrap the chicken breasts in bacon, covering as much of the chicken as possible. Brush with melted butter and season. Wrap in tin foil and bake in the oven at 200C for 30 mins. After 20 mins open the tin foil parcel so the bacon can go crispy. For the Clapshot: Boil the potatoes and the turnips for about 20 minutes, or until they are soft and fully cooked. Drain, and return to the pan. Mash them together thoroughly. Add the butter and seasoning, fluff up with a fork and serve hot. Garnish with chives. For the Sauce: Mix the chicken stock and whisky together in a pan and bring to the boil, reducing the volume of liquid by half. Add the mustard and cream stirring all the time. Then add the butter so that it melts completely and thickens the sauce. Serve over the chicken.

TATTIES & 'NEEPS OR CLAPSHOT

Steps:

• Combine equal amounts of cooked mashed potatoes and rhutabegas.
• Mix in half the butter.
• S& P to taste.
• Turn into a hot serving dish.
• Dot w/ more butter.
• Sprinkle w/ more pepper.
• Garnish w/ chives and serve.

CLAPSHOT (POTATOES, CARROTS & RUTABAGA)

Steps:

• 1 Peel the rutabaga and cut it in thin slices. 2 Put it in a large pot with plenty of water and bring it to a boil. 3 Meanwhile, peel the carrots and cut them in thick slices. 4 When the rutabaga has been cooking for about 10 minutes, add the carrots. 5 Meanwhile, peel the potatoes, and cut them into large chunks. 6 When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes. 7 When all the vegetables are tender, drain them and mash them with the butter, salt and pepper. 8 These are delicious mashed somewhat coarsely and served as-is. 9 You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.

SCOTTISH CLAPSHOT

Steps:

• Place potatoes and turnips in cold water. Bring to boil and simmer for 20 minutes. Drain and mash with the butter.
• Season with salt and pepper.
• Serve spinkled with chives.

BACON CLAPSHOT

Steps:

• Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
• Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

THE BROON'S CLAPSHOT FOR BURN'S NIGHT

Steps:

• Boil the potatoes with the swede in lightly salted water until cooked through.
• gently fry the onions in 1 oz of the butter until soft but not browned.
• mash the potato and swede together with the remaining butter and add the fried onions.
• mix in the chives and salt and freshly ground black pepper to taste.
• Serve hot with Haggis or oatcakes.

CLAPSHOT

Steps:

• Place the potatoes, turnips, carrots, and salt in a Dutch oven, fill with water to cover the vegetables and bring to a boil over high heat.
• Reduce the heat to medium-high and boil the vegetables until tender, 20 to 25 minutes. Drain and mash the vegetables with a potato masher. Spoon the mashed vegetables into a serving dish, top with cubes of butter and drizzle with cream.

CLAPSHOT

Steps:

• In a large pot, boil the potatoes and turnips about 15 minutes or until tender; drain and return to the pot. Stir over a low heat until dry. Mash the vegetables together.
• Melt the drippings, butter or margarine in a skillet and saute the chopped onion for about 3 minutes until soft but not browned.
• Stir the onion into the vegetables and season to taste with salt and pepper. Stir in the chives. Stir in a knob of butter or margarine and garnish with parsley.
• Serve as a side dish with any meat or fish.